Peppermint Stick Sauce

1 1/2 cups finely crushed peppermint candies
1 1/2 cups whipping cream
1 7 oz. Jar Marshmallow cream

In a medium saucepan, combine all ingredients. Stirring constantly with a wooden spoon, cook over medium heat until smooth. Remove from heat. Pour into an airtight container and refrigerate. Serve chilled over ice cream or cake. Makes 2 cups.